Easy grilled Vegetable salad. Chickpea, broccoli, confit tomatoes, pumpkin and, avocado – Amazing!!!
Imagine sinking your fork into a colorful bowl of grilled vegetables that are bursting with flavor! This Easy Grilled Vegetable Salad with chickpeas, broccoli, confit tomatoes, pumpkin, and creamy avocado is a delight for your taste buds. It’s perfect for those busy weeknights when you crave something nutritious yet quick to prepare. The wonderful smoky notes from the grilled veggies combined with the hearty chickpeas and the richness of avocado create a beautifully balanced meal. It’s like a warm hug on a plate, reminding you that comfort food can also be good for you.
This salad strikes the remarkable balance of comfort and nutrition. It’s packed with proteins, fiber, and a rainbow of vitamins, making it a wholesome choice for anyone looking to eat well without spending hours in the kitchen. Trust me; it’s amazing how something so simple can bring such joy!
Serving Versatility
One of the best things about this Easy Grilled Vegetable Salad is its versatility. You can serve it in so many ways! Toss it over a warm bed of rice for a heartier meal, mix it with noodles for an easy pasta dish, or wrap it up in a whole grain tortilla for a portable lunch. Want to keep it low-carb? Enjoy it solo, and let those vibrant flavors shine. The options are endless!
Full Recipe Section
Ingredients:
- 1 can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 cup confit tomatoes (or cherry tomatoes halved)
- 1 small pumpkin, peeled and cubed
- 1 ripe avocado, sliced
- Olive oil
- Salt and pepper to taste
- Optional: Fresh herbs like basil or parsley
Directions:
- Preheat your grill or grill pan over medium heat.
- In a mixing bowl, toss pumpkin and broccoli with olive oil, salt, and pepper.
- Grill the pumpkin and broccoli for about 10 minutes, turning occasionally until they are tender and have nice grill marks.
- Add the confit tomatoes to the grill, cooking for about 2-3 minutes until they are warmed up.
- In a large bowl, combine the grilled veggies with the chickpeas.
- Top with sliced avocado and sprinkle fresh herbs if desired.
- Drizzle with more olive oil, season to taste, and serve warm or at room temperature.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Calories: Approximately 300 per serving
Why You’ll Love This Recipe
- Quick preparation: It comes together in just 25 minutes, making it great for any night of the week.
- Budget-friendly ingredients: You can find everything in your local grocery store or farmers’ market.
- Big, cozy flavor: Grilled veggies and chickpeas combine for a comforting, heartwarming taste.
- Nutritional value: This salad is loaded with plant-based protein, vitamins, and healthy fats.
- Customizability: Feel free to switch up the veggies or add your favorite spices!
Cultural or Cooking Technique Note (Optional)
Grilling is a wonderful technique that enhances the natural sweetness of vegetables while adding a delightful smoky flavor. This method captures the essence of summer cookouts but can be done year-round on a grill pan or stovetop. With simple ingredients and heartwarming flavors, this dish echoes comfort food traditions found in many cuisines.
Serving Suggestions
- Scoop it over a fluffy bed of quinoa for extra protein.
- Mix it with whole wheat pasta for a filling and wholesome meal.
- Wrap it in a whole grain tortilla for a quick and healthy lunch to-go.
- Serve alongside grilled chicken or fish for a complete dinner plate.
Pro Tips for Success
- Be sure to season your veggies generously with salt and pepper to draw out their natural flavors.
- Control the heat while grilling to avoid charring your vegetables too much; a medium flame works best.
- Cut your veggies into similar sizes for even cooking, which helps to achieve that perfect tender texture.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the salad, but I recommend storing the avocado separately to keep it fresh. To reheat, gently warm the salad in a pan over low heat, adding a splash of olive oil if needed to bring back those flavors without drying it out.
Closing Paragraph
I can’t wait for you to try this delicious and easy grilled vegetable salad in your own kitchen! Play around with the ingredients, make it your own, and enjoy that comforting vibe every bite brings. Don’t forget to share your version with me in the comments! If you love this recipe, give it a rate and let me know how it turned out.
🎀 Final Thoughts
Thank you for joining me on this culinary adventure. Cooking should be fun and filled with love, and I hope this salad becomes a staple in your home too. Happy cooking!
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Easy Grilled Vegetable Salad
Ingredients
Method
- Preheat your grill or grill pan over medium heat.
- In a mixing bowl, toss pumpkin and broccoli with olive oil, salt, and pepper.
- Grill the pumpkin and broccoli for about 10 minutes, turning occasionally until they are tender and have nice grill marks.
- Add the confit tomatoes to the grill, cooking for about 2-3 minutes until they are warmed up.
- In a large bowl, combine the grilled veggies with the chickpeas.
- Top with sliced avocado and sprinkle fresh herbs if desired.
- Drizzle with more olive oil, season to taste, and serve warm or at room temperature.